Name: Roasted Bell Pepper & Black Eyed Peas Salad | Charred Peppers Salad with Anchovy White Beans recipe by Anshu Pande at BetterButter
Prep time: 15 min
Total time: 15 min
Yield: 3
Ingredients: 4 small red bell peppers; 2 anchovy fillets packed in olive oil, minced; Salt and pepper for taste; 4 clove garlic, minced; 2 teaspoons red wine vinegar; 3 tablespoons extra-virgin olive oil; 1/4 cup chopped fresh flat leaf parsley or fresh Coriander Leaves; 1 can small white beans, drained and rinsed or 1 cup raw black eyed peas or lobia; 2 tbsp parmesan cheese; Green Leaves for garnish, you can use Fenugreek, Arugula, iceberg Lettuce or a mixture of all.

ABOUT Roasted Bell Pepper & Black Eyed Peas Salad | Charred Peppers Salad with Anchovy White Beans RECIPE

Good old lobia makes this amazing salad with charted red bell peppers

Ingredients Serving: 3

4 small red bell peppers
2 anchovy fillets packed in olive oil, minced
Salt and pepper for taste
4 clove garlic, minced
2 teaspoons red wine vinegar
3 tablespoons extra-virgin olive oil
1/4 cup chopped fresh flat leaf parsley or fresh Coriander Leaves
1 can small white beans, drained and rinsed or 1 cup raw black eyed peas or lobia
2 tbsp parmesan cheese
Green Leaves for garnish, you can use Fenugreek, Arugula, iceberg Lettuce or a mixture of all.

Instructions

In a bowl soak lobia or black eyed peas in water for an hour. Add water and pressure boil it for 15 minutes until done. Make sure its not mush. Alternatively you can use canned black eyed peas.
Take red Bell Peppers and char them and peel its skin. And cut into large chunks and set aside.
In a bowl add canned anchovy, without the oil and mix with minced garlic.
Add red wine vinegar and olive oil.
Season with salt and pepper.
Add chopped fresh coriander leaves. You could even add parsley instead of coriander. It will give different yet a fabulous taste.
Add boiled and drained black eyed peas to the vinaigrette and combine.
For the assembly, place the roasted pieces of Bell pepper on the platter and spoon the top with the black eyes peas in the vinaigrette. You can throw in any greens to balance the flavor. I used a few leaves of iceberg lettuce and a few leaves of fenugreek or methi. I know fenugreek sounds weird but it totally balanced out the sweetness of peppers. Last but not the least a generous sprinkle of Parmesan cheese.

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